April 2024 Newsletter and Toolkit
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Recipes in this issue - click here to search more.
Hummus and Roasted Veggie Bowl
Ingredients
- 1 head of cauliflower or romanesco, sliced lengthwise in 4 slices
- 1 bell pepper, remove seeds, and cut into thick strips
- 1 cup cherry tomatoes cut in half
- 1 small onion cut into slices
- 1 tablespoon olive oil
- pinch paprika
- 1 tsp cracked pepper
- 2 tsp Italian seasoning
- 4 cups lettuce
- 2 cups sliced cucumbers
- 1 cup sliced radishes
- 4 tablespoons light salad dressing
Instructions
- Place the cauliflower or romanesco in an oven-proof skillet with the peppers, tomatoes, and onions. Sprinkle with olive oil and seasonings. Bake at 400 degrees for 15 minutes, turning the veggies once or twice. They are done when browned and crisp-tender.
- Place the hummus in the center of 4 large plates. Surround it with the lettuce, radishes, and cucumbers.
- Place the roasted veggies in the center of the plates on top of the hummus.
- Sprinkle each plate with one tablespoon of light dressing.
- Serve immediately. It is nice to have a lemon wedge and whole wheat pita half on the side of each plate as a garnish.
Nutrition Facts
Calories
167.89Fat
9.32 gSat. Fat
1.49 gCarbs
19.4 gFiber
6.43 gNet carbs
13.03 gSugar
9.22 gProtein
5.15 gSodium
164.23 mgCholesterol
5.25 mg
Buffalo Chili Bowl
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces buffalo stew meat, cut in small pieces
- 2 cans pinto beans, drained
- 1 can crushed tomatoes, no salt added
- 1 large red yam, cut in cubes
- 2 cups vegetable or beef broth, low sodium
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 sprig parsley
- Garnish: 1/2 cup shredded cheddar
- Garnish: 1/2 cup diced raw onion or green scallion
- Garnish: 4 tsp sour cream
Instructions
- Place the olive oil in a Dutch oven pan. Saute the onions and garlic.
- Add the buffalo or lean beef and brown briefly.
- Add the drained canned pinto beans, diced sweet potato, canned tomato, broth, and seasonings. Bring to a boil, then cover and lower to a simmer. Stir occasionally. Cook for 15-20 minutes or until the meat is tender up to 45 minutes.
- Serve in 4 bowls. Garnish with cheese, sour cream, and onion.
Notes
You can also use lean ground beef or cut-up chicken breast instead of the buffalo meat.
Nutrition Facts
Calories
440.05Fat
11.35 gSat. Fat
4 gCarbs
61.64 gFiber
14.47 gNet carbs
47.19 gSugar
7.75 gProtein
25.9 gSodium
350 mgCholesterol
41.31 mgImage - Download to Use - Spring Farmer’s Market and Garden Vegetable Planning
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